Senior Catering Manager
About The Position
The Hilton Charlotte University Place has an exciting opportunity to join our team as the Senior Catering Manager! The Senior Catering Manager participates in all aspects of Sales operations, including but not limited to: developing/maintaining repeat client relations, event execution, maximization of market revenue, and generation of new accounts. The Senior Catering Manager role will focus primarily on securing business with the local and SMERF market. Key duties include generating leads, creating proposals, closing contracts, detailing Banquet Event Orders (BEOs), pre-/post-convention event operation, and attending local networking opportunities, all while meeting departmental revenue goals. Ideal candidate must have strong communication skills, independent problem-solving ability, intermediate Outlook/Word proficiency, with Monday-Friday availability (some occasional weekend availability where business demands). Ideal candidate has previous Sales experience in a hospitality and/or Food and Beverage setting. Salary information available upon experience
Requirements
- Previous experience in sales, catering, or hospitality management.
- Excellent communication, interpersonal, organizational, problem-solving, and time management.
- Food & beverage, room setups, financial reporting, and relevant software.
Nice To Haves
- Hospitality, Business, or related degree often preferred.
- strong communication skills
- independent problem-solving ability
- intermediate Outlook/Word proficiency
- Monday-Friday availability (some occasional weekend availability where business demands)
- previous Sales experience in a hospitality and/or Food and Beverage setting
Responsibilities
- Sales & Business Development: Proactively solicit catering business, up-sell opportunities, develop accounts, and meet revenue goals.
- Client Management: Meet with clients to understand needs, plan menus, arrange tastings, draft contracts, and maintain satisfaction.
- Event Operations: Oversee event setup, service, and breakdown; detail Banquet Event Orders (BEOs); coordinate with kitchen, banquet, and other hotel departments.
- Team Leadership: Recruit, train, schedule, and mentor catering staff (coordinators, servers).
- Financial Management: Manage budgets, track expenses, process payments, and report on costs.
- Quality & Standards: Ensure adherence to hygiene, safety, and brand standards; resolve escalated issues.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
